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<a href="#sec3">Preparing the Beans</a>
</dt>
<dt>
-<a href="#sec4">Tomatoes</a>
+<a href="#sec4">Bell Pepper</a>
</dt>
<dt>
<a href="#sec5">And Now for the Actual Hummus</a>
Ingredients</h2>
<ul>
-<li>1 cup dried chick peas</li>
-<li>1/4 cup liquid from chick peas</li>
-<li>
6 cloves of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
-<li>2 sun dried tomatoes (dry; not stored in oil)</li>
-<li>2 tsp smoked paprika</li>
+<li>1 cup dried chick peas (or two cans)</li>
+<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
+<li>
8 cloves of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
+<li>Medium red bell pepper</li>
+<li>2 tsp paprika</li>
<li>5 tbsp lemon juice (fresh if possible)</li>
<li>2 tbsp olive oil (middle eastern if possible; the cultivars taste
different!)</li>
-<li>4 tbsp tahini</li>
+<li>5 tbsp tahini</li>
<li>1/2 tsp kosher salt</li>
</ul>
Preparing the Beans</h3>
<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
-of water. Drain them and throw them into a pot with a dash of salt and
-enough water to just more than cover them (an extra half an inch or so
-seems to be good). Bring everything to a boil uncovered, and then cut
-the heat back to simmer for about an hour or an hour and a half (when
-the skins split easily they have a good texture).</p>
+of water. Drain them and throw them into a pot with enough water to
+just more than cover them (an extra inch or so seems to be
+good). Bring everything to a boil uncovered, and then cut the heat
+back to simmer partially covered for about an hour or an hour and a
+half (when the skins split easily they have a good texture).</p>
<p>When you drain them save the liquid and use that when blending the
hummus.</p>
<h3><a name="sec4" id="sec4"></a>
-Tomatoes</h3>
+Bell Pepper</h3>
-<p class="first">Boil the sun dried tomatoes in one cup of water with a dash of salt
-for ten minutes, drain, and cut into a few pieces to make it blend
-more easily. It adds an interesting flavor if you use a bit of the
-leftover water instead of chickpea water (I just do a 50/50 split
-usually).</p>
+<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler,
+and then <a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
+
+<blockquote>
+<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a
+little oil and pop it into a 400°F (205°C) oven, until the pieces
+are tender and slightly browned, about 25 to 30 minutes.</p>
+</blockquote>
<h3><a name="sec5" id="sec5"></a>
dominate). I used the water from boiling the dried tomatoes as there
was no fresh chickpea water on hand and it was delightful.</p>
-<p>I just use a blender to mix everything (use what you have eh). There's
-no real need to use a fancy food processor if you don't have one;
-anyone who thinks the texture is better from that is dumb and probably
-just sucks at cooking the beans or is a pretentious jerk. Obviously if
-you have a food processor you may as well use it because it's a bit
-less annoying I'm told.</p>
-
-<p>When using a blender you have to use a spoon to mix it manually
-occasionally whenever an air pocket forms over the blades. At least in
-my blender getting everything into the initial paste requires blending
-for a second, mixing the solid beans into the bean paste below it, and
-repeating until it is all paste. Then I just blend it on a fairly low
-speed stopping and popping air pockets whenever they form until
-everything is consistent, and then throwing the blender up to full
-throttle for a little bit to blend out the chunks.</p>
+<p>I've used cheap blenders, decent food processors, and a
+super-expensive blender to make this. It comes out about the same each
+time. Just blend everything together at a moderate speed until it is
+whatever you consider reasonable smooth.</p>
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-<p class="cke-footer"><Morty_md> My mind boggled.
-* tim_m shakes morty's mind, hoping for a different combination of letters
-<Morty_md> Sometimes my mind yahtzees instead.
+<p class="cke-footer"> (1) _Of course_ we made sure it was actually too slow before making
+the ugly optimization.
</p>
<p class="cke-timestamp">Last Modified:
- January 21, 2013</p>
+ May 9, 2019</p>
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